Greek Shrimp and Dill Soup

Nutritional Information

Per Serving

Calories210 calories

Fat6 g

Sat Fat0.5 g

Cholesterol95 mg

Protein14 g

Carbohydrate25 g

Sugar2 g

Fiber2 g

Iron1 mg

Calcium58 mg

February 2015

Peel the shrimp; reserve. Combine the shrimp shells and 8 cups water in a large pot and bring to a boil. Remove from heat and let stand for 15 minutes. Strain, discarding the shells and reserving the liquid. Stir in the clam juice.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the reserved broth, cover, and bring to a boil. Add the orzo and cook until tender. Add the shrimp and cook until opaque throughout, 2 to 3 minutes.

Serve the soup topped with the dill and oyster crackers.

Ingredients

Check1pound shell-on medium shrimp, raw

Check18-ounce bottle clam juice

Check2tablespoons olive oil

Check1 onion, chopped

Check2 carrots, sliced

Check Kosher salt and black pepper

Check3/4 cup orzo

Check1/4 cup chopped fresh dill Oyster crackers, for serving

Directions

Peel the shrimp; reserve. Combine the shrimp shells and 8 cups water in a large pot and bring to a boil. Remove from heat and let stand for 15 minutes. Strain, discarding the shells and reserving the liquid. Stir in the clam juice.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the reserved broth, cover, and bring to a boil. Add the orzo and cook until tender. Add the shrimp and cook until opaque throughout, 2 to 3 minutes.